Uh-oh! Can pigs fly? Well, no! Pig wings are just a fun name given to a pork cut that comes from the shank of the ham. My recipe often involves taking a pork shank, cutting it horizontally into little portions that resemble chicken wings – yeah, the drumette part. As for the cooking part, you may decide to grill, bake, or fry it. It’s all up to you!
I’ve had my fair share of these pork wings, from my cooking school days to backyard cookouts. So, in this recipe, I’ll be your wingman! I’ll be guiding you step by step on how to nail these pig wings like a pro.
Preheat your grill to high heat. If you’re using a pellet grill, set it to a temperature of around 375°F (190°C).
While the grill is heating up, prepare the pig wing cuts. If you can’t find pre-cut pork wings at your local butcher, you can ask them to cut pig shanks into individual pig wings for you. Each shank will typically yield one or two pig wing cuts.
Now, combine the BBQ sauce, hot sauce, olive oil, granulated garlic, apple cider vinegar, white vinegar, melted butter, and black pepper in a large bowl. Mix well to create a marinade.
Place the pork cuts in a separate bowl or large ziplock bag, and pour the marinade over them.
Make sure they are evenly coated. Allow them to marinate for at least 30 minutes, or you can refrigerate them overnight for even more flavor.
Once the grill is hot, place the cuts of pork directly on the grill grates. Reserve the marinade for basting later.
Cook the pig wings over high heat for about 5 minutes per side, or until they are slightly charred. This initial searing will help lock in the juices and create a flavorful crust.
After the initial sear, reduce the heat to low or move the wings to a cooler part of the grill.
Continue cooking over low heat, basting occasionally with the reserved marinade.
This slower cooking process will help render the fat and ensure they become tender and juicy.
While cooking, periodically check the internal temperature of the wings using a meat thermometer.
The USDA recommends a minimum of 145°F, but personally, I like to take it a step further and cook them up to 165°F. That’s when you know they’re just right, tender, and oh-so-juicy. Cooking times may vary, but it typically takes around 45 minutes to 1 hour.
Once the wings have reached the desired internal temp, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute, ensuring a moist result.
Serve them hot, with blue cheese dressing on the side for dipping. The combination of the smoky flavor from the grill and the tangy heat of the sauce will be absolutely delicious!
Enjoy your homemade pig wings. They make a fantastic appetizer or main course for any barbecue or casual gathering.
“Pig wings” aren’t an actual part of the pig’s anatomy. It’s more of a name given to a specific cut of meat that comes from the shank. You know, that part of the pig’s leg that has a bone surrounded by meat and connective tissue.
To transform the shank into those delightful pig wings, the butcher usually cuts it horizontally into individual portions. And guess what? These portions end up looking a lot like poultry wings in terms of shape, hence the name “pig wings” or sometimes, “hog wings.”
Finding pig wings can be a bit of a hunt, but here are a few places where you might be able to track down those delicious little things:
First off, let’s start with your local butcher. Just swing by your friendly neighborhood butcher shop or meat market and ask them if they can hook you up. They usually offer custom cuts or special orders, so be specific and ask for ham shanks that can be cut into pig wing portions.
You may also try checking out some specialty meat stores or gourmet food markets in your area. These places tend to carry a wide range of cuts, and you might be lucky to find pig shanks that are perfect for making pig wings.
If you’re more of an online shopper like me, you’re in luck! There are plenty of online meat retailers like Sherwood that sell this kind of cut. They offer a fantastic selection of cuts, including pig wings or shanks. Just hop online, search for reputable online meat suppliers, and browse through their options.
Last but not least, let’s not forget about the good old farmers’ markets. Pay a visit to your nearest farmers market and chat up the meat vendors there. They often sell a variety of cuts and might just have those elusive wings you’re after. Get friendly, ask around, and see if any of the farmers or meat vendors can get you some pig wings or pork shanks.
Pig wings have a rich and savory flavor with a tender mouth feel that reminds you of chicken wings. However, it tastes more like pork.
The meat is tender, juicy, and slightly sweet, with a hint of smokiness if cooked on a grill or with BBQ sauce. The flavor is often compared to pork ribs or pulled pork. The combination of the meat’s natural richness, the caramelization from grilling, and the tanginess of BBQ sauce creates a delectable taste that will leave you craving more.
Pig wings can offer a bit more protein and slightly fewer calories and fat compared to chicken wings. However, it’s important to note that these nutritional values can vary depending on factors such as the specific cut of meat and the cooking method used.
Additionally, the healthiness of pig wings can be influenced by the preparation and ingredients, such as the use of sauces or marinades. Being mindful of portion sizes and choosing healthier cooking techniques can help make the wings a part of a balanced diet.
So I suggest you balance your overall diet with a variety of nutrient-dense foods and consider healthier cooking techniques like grilling baking, or air frying.
So there you have it. Pig wings are cuts taken from the pork shank. They’re a true delight for meat lovers like myself. Not only do they pack a bit more protein punch than chicken wings, but they also come with slightly fewer calories and fat. But hey, remember to keep things in check, watch those portion sizes, and opt for healthier cooking methods to fully enjoy the lip-smacking goodness of these pig wings. So give this a try and don’t forget to thank me later.
